Low-Cal Entrees "3"

Spinach & Strawberry

IsaCrunch Salad

Number of Servings: 8

Per Serving - Calories 235, Total Fat: 15 g

• 2 bunches spinach, rinsed and torn into bite-size pieces

• 4 cups sliced strawberries

• 1/2 cup IsaCrunch

• 1/2 cup vegetable oil

• 1/4 cup white wine vinegar

• 1/4 cup sugar

• 1/4 teaspoon paprika

• 2 tablespoons sesame seeds

• 1 tablespoon poppy seeds

Directions:

In a large bowl, toss together the spinach and strawberries.

In a medium bowl, whisk together the oil, vinegar, sugar, paprika,

sesame seeds, and poppy seeds. Pour over the spinach and

strawberries along with the IsaCrunch® and toss to coat.

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Baked Chicken Nuggets

Number of servings: 6 – 4 nuggets per serving

• 3 boneless, skinless chicken breasts weighing about 6 oz. each

• 1/4 cup of oat bran

• 1/4 cup of IsaCrunch

• 1/4 cup coarsely ground almonds

• 1/2 teaspoon sea salt

• 1/2 teaspoon white pepper

• Pinch garlic powder

• 1/2 cup water or low-sodium chicken broth

• 1 large egg white, lightly beaten

Directions:

Preheat oven to 400°F. Prepare baking sheet by lining with parchment

paper or coating lightly with best-quality olive oil.

Cut chicken breasts into nugget-sized pieces, about 1.5 inches square. Set

aside. Next, combine all dry ingredients in a large container with a tightly

fitting lid. Shake well. This is your coating mixture.

Combine water and egg in a medium bowl. Dip each piece in the

water/egg-white mixture. Then dip each piece in the coating mixture. Make

sure each piece is well coated.

Place on the baking sheet. When all of your chicken has been coated and

your baking sheet is full, place in the oven and bake for 10-15 minutes or

until golden

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Cold Poached Salmon with

Ginger

Yields: 4 servings

Calories: 375 per serving

• 4 salmon steaks

• 1/2 cup dry white wine

• 1 bay leaf

• 4-5 peppercorns

• 1/2 cup plain nonfat yogurt

• 2 tablespoons brown sugar

• 2 tablespoons nonfat mayo

• 2 tablespoons green onions finely chopped

• 2 teaspoons ginger

Directions:

In large skillet combine wine, water, bay leaf, and peppercorns

Heat to boil

Add salmon and cover

Simmer 5-7 minutes turning once

Transfer to plate and refrigerate for 2 hours

 

In a small bowl, combine yogurt, mayo, and green onions.

Spoon ginger over fish

Side Dish Suggestions:

1/2 cup of brown rice

Steamed vegetables of choice

Steamed carrots or baby yellow squash

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Spicy Chicken Soup

Yields: 2 servings

Calories: 400-500 per serving

• 4 scoops IsaLean® Soup in Classic Creamy Chicken

• 16 oz purified water, cold

• ¼ cup organic broccoli, chopped

• ¼ cup organic corn, cooked or raw off of the cob

• Pepper to taste

• ¼ cup green salsa

• Jalapeno peppers (to taste) finely diced

• 1 tablespoon IsaCrunch™

• Organic chicken pieces or assorted steamed vegetables

(optional)

Directions:

Place broccoli and corn in a pan on low heat or in a steamer

Add black pepper and fresh garlic

In IsaBlender™, mix soup with cold water

Add green salsa and jalapenos

Blend together and add to veggies over low heat

Add organic chicken pieces or assorted steamed vegetables (optional)

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Hummus Sandwich

Yields: 1 serving

Calories: 400-500

•3 tablespoons hummus

•1 slice tomato

•2 slices whole wheat or healthy bread

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Ginger-Curry Soup

Yields: 2 servings

Calories: 400-500 per serving

• 4 scoops IsaLean® Soup in Classic Creamy Chicken

• 16 oz purified water, cold

• 1 teaspoon spicy yellow curry powder

• Pinch of organic ginger (fresh or powdered)

• 1 cup organic brown rice, already cooked

• 1 medium organic yellow potato, cooked and diced

• Leafy green vegetables of your choice, chopped into medium-

sized pieces

Directions:

Blend the first four ingredients well

Cook over low heat (do not boil or the enzymes could be

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Oriental Salad

Yields: 1 serving

Calories: 450 per serving

• 1/2 cup each shredded Bibb lettuce and fresh spinach leaves

• Almond shavings (use sparingly)

• 1/4 cup drained mandarin oranges

• 1/4 cup herbed croutons

• 2 tablespoons each white vinegar and olive oil

Directions:

Mix lettuce, spinach and oranges.

Toss with white vinegar and olive oil

Sprinkle lightly with almond shavings and herbed croutons.

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Chicken in

Orange Sauce

• 4 - 4 oz chicken breasts (or turkey)

• 1/2 teaspoon paprika

• 1 medium onion sliced

• 1/2 cup frozen orange juice concentrate

• 2 tablespoons brown sugar

• 1 teaspoon soy sauce, low sodium

• ½ teaspoon ground ginger

• 4 teaspoon sherry

Directions:

 

Brown chicken pieces under broiler (Continued on next page)

Place in a Pam-coated casserole dish

Sprinkle with paprika

Arrange onion slices over chicken

Combine juice concentrate, brown sugar, parsley, soy sauce, ginger,

water, and sherry. Pour over chicken and onions.

Cover and simmer until chicken is tender (approx. 35-45 min).

Side Dish Suggestions:

1/2 cup brown rice

Steamed carrots with raisins

Steamed green beans.

 

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